Pumpkin Whoopie Pies + Maple Tahini Buttercream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 whoopie pies
 
Ingredients
  • FOR THE PUMPKIN WHOOPIES:
  • * 3 cups cake flour
  • * 1 teaspoon baking powder
  • * 1 teaspoon baking soda
  • * 1 teaspoon salt
  • * 2 teaspoons ground cinnamon
  • * 1½ cup light brown sugar, packed
  • * 1 cup canola oil
  • * 30 ounces pumpkin purée
  • * 2 large eggs
  • * 2 teaspoons vanilla
  • FOR THE TAHINI MAPLE BUTTERCREAM:
  • * ½ cup salted butter, room temperature
  • * 3 cups confectioners' sugar
  • * ½ cup maple syrup
  • * 3 Tablespoons Tahini
Instructions
  1. FOR THE PUMPKIN WHOOPIES:
  2. 1. Preheat the oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper. Set aside.
  3. 2. In a mixing bowl, whisk together cake flour, baking powder, baking soda, salt, and cinnamon.
  4. 3. In a a large mixing bowl, whisk together the brown sugar, oil, pumpkin, eggs and vanilla until well combined. Add the dry ingredients and mix in until just combined.
  5. Use a 2-inch ice cream scoop, place scoops of batter two inches apart on prepared baking sheet.
  6. Bake for 15-17 minutes, or until cakes spring back when touched. Remove from oven and let cool completely before filling with frosting.
  7. FOR THE TAHINI MAPLE BUTTERCREAM:
  8. Place the butter, sugar, maple, and tahini in a mixing bowl and beat on low speed with an electric mixer until combined. Increase speed to high and continue to beat for another 2-3 minutes or until light and fluffy. Add a little milk to thin, if needed.
  9. Place the frosting in a piping bag(fitted with a tip, if desired) and fill the center of the baked side of one cake. Use the bottom side of another cake to sandwich the filled cake.
  10. Repeat with remaining cakes and buttercream.
  11. Store in an airtight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2021/12/02/pumpkin-whoopie-pies-maple-tahini-buttercream/